Fabulous French Onion Soup -ab

By antoinetteburgess

Ingredients

• 4 medium white or red onions or 6 small white onions, aboout 1 1/2 lbs
• 1 garlic cloves
• 5 tbsp butter
• 2 tbsp oil
• 2 tsp granulated sugar
• 6 cups beef broth
• 1.5 cups chicken broth
• 1 cup dry white
• 1.5 tbsp Dijon mustard
• 6 sprigs dried thyme leaves
• 2 bay leaf
• 1 small baguette
• 1 tbsp butter, at room temperature
• 1 to 2 cups grated gruyere or emmenthal cheese

Details

Adapted from keyingredient.com

Preparation

Step 1

1.Peel onions. Then cut each in half lengthwise, slicing through the root end. Place onions cut-side down on a chopping board, then thinly slice into half-moon pieces.

2.Heat butter and oil in a large wide saucepan over medium heat. Add onions, then sprinkle with sugar. Cook, uncovered and stirring often, for 5 minutes. Add 1 bay leaf and 3 thyme sprigs. Cook additionally 15 mins until caramelized. Add garlic and cook a few mins. Remove bay leaf and thyme.

3. Add wine and cook 5 minutes until wine starts reducing.

4. Add broth, Dijon, water and additional thyme and bay leaves. Bring to a boil over high. Then cover and simmer over medium-low for 30 min to develop flavour. Discard bay leaf and thyme sprigs.

5. Place oven rack in top half of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. (1 cm) thick. Butter both sides of each. Toast on a baking sheet until lightly golden, about 2 min per side.
5.Place oven-safe soup bowls on a baking sheet. Ladle in soup. Top each with 2 toasts. Sprinkle with cheese. Place sheet in oven. Broil until cheese is bubbly, 2 to 4 min. Serve immediately. If making ahead, soup (without toasts) will keep well in the fridge for 3 days or freeze for up to 2 months, and flavour will improve as it sits.